PRODUCTION OF ginger vinegar

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The Fermentation Production of Vinegar

A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium con taining at least 4 w/v. 9% of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been iso lated and used for the fermentation production of vine gar without under...

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Optimization of Process Parameters for Vinegar Production Using Banana Fermentation

Vinegar fermentation was essentially a two-step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH) and the aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced from the juice extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for ethanol production by fermentatio...

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Research and Studies on Vinegar Production-A Review

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ژورنال

عنوان ژورنال: Ciência e Agrotecnologia

سال: 2015

ISSN: 1413-7054

DOI: 10.1590/s1413-70542015000200010